strawberry rhubarb tart

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Superstone® Use and Care

Strawberry Rhubarb Tart

Makes eight servings.


Rich Tart Pastry
4 cups (1 quart) fresh ripe strawberries, hulled and halved
2 cups sliced rhubarb, cut in 1-inch pieces
¾ cup sugar
2 tbsp. flour
1 tbsp. zested orange peel
Streusel Topping


On floured surface, roll pastry into a 14-inch circle. Transfer to deep dish pan. Turn edges of dough under, pinching to form high fluted edge.

Combine strawberries and rhubarb with sugar, flour, and orange zest. Fill pastry shell with fruit mixture. Top fruit filling with streusel topping. Bake in a 425º oven for 45 to 50 minutes until juice in center of pie is bubbly. Allow pie to cool on a rack before serving.